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Peppermint Lava Cakes

It never ceases to amaze to see warm chocolate pudding ooze out of the center of this tender chocolate cake. These cakes are a showstopper on a plate! Serve lava cakes with whipped cream or ice cream. —Carolyn Crotser, Colorado Springs, Colorado
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 2/3 cup semisweet chocolate chips
  • 1/2 cup butter, cubed
  • 1 cup confectioners' sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon peppermint extract
  • 6 tablespoons all-purpose flour
  • 2 tablespoons crushed peppermint candies


  • Preheat oven to 425°. In a microwave-safe bowl, melt chocolate chips and butter for 30 seconds; stir until smooth. Whisk in confectioners' sugar, eggs, egg yolks and extract until blended. Fold in flour.
  • Transfer to four generously greased 4-oz. ramekins. Bake on a baking sheet until a thermometer reads 160° and edges of cakes are set, 14-16 minutes.
  • Remove from oven; let stand 5 minutes. Run a knife around sides of ramekins; invert onto dessert plates. Sprinkle with crushed candies. Serve immediately.
Editor’s Note: You may substitute 3/4 teaspoon orange extract and 1-1/2 teaspoons orange peel mixed with 1 tablespoon coarse sugar for the peppermint extract and peppermint candies.
Nutrition Facts
1 serving: 575 calories, 36g fat (21g saturated fat), 246mg cholesterol, 227mg sodium, 60g carbohydrate (47g sugars, 2g fiber), 7g protein.
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